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Mackerel Dry Curry And Spelt Roti

Actually this is a very easy straight forward recipe and you will need to make Curry Powder in advance. The rest is all gravy from here and another saying it is a walk in the park or even a cake walk. However you put it it means it is easy peasy lemon squeezy.The dry mackeral curry goes like this: Take 1 whole frozen mackeral and thaw it out in the fridge overnight and wash it and make sure there is no scales on it. Rip out the gills and use a boning knife to cut open the belly and remove all of the insides and rinse again very well. Add 1/4 cup of peanut oil or sunflower oil and cut the mackerel in to 4 different sections and fry unseasoned in the oil until it is flaky and turns opaque. Remove and drain on paper towel lined plate and let cool.

If using this oil from the whole mackerel don’t take any more further actions other then adding 1 tsp of either mustard or coconut oil. If the oil is is not added if you are using the canned mackerel then add the same amount of oil that you used to fry the whole fish. By then this fried fish should be cool enough to remove from the bone and make sure there are no fine bones also by using a pice of tweezers that is specially made to remove the fish bones. Also mackerel is very easy to pull off the bone but you still need to watch for the fine bones too and when you are finished then set this aside. If using the canned mackerel then you can disregard frying the whole fish and removing the bones.

if canned mackerel is your choice then you can use it undrained with either the brine or even in tomato sauce. I eat the skin on the mackerel and this is highly edible please do not waste a morsel. Actually it is the meat of the fish itself you want and with both of these methods you can add to this oil either 1 onion or shallot, Caramelize them and add 3 cloves of garlic mashed and chopped, 1 small piece of ginger choped and 2 Thai chilies chopped, 1 pinch each of turmeric, red chili poweder and paprika. Add the contents of the mortar and pestle which has the curry powder in it and take one small piece of kokum phool, 1 small piece of tamarind and add this to the masala base with 1 tomato chopped and let it get mushy. Add your previously fried mackerel that has been torn apart to remove the bones or 1 can undrained of canned mackerel. If using the one with tomato sauce then disregard using the chopped tomato. Cook until it is semi dry and add 1 capful of either lemon or lime juice.

For the spelt roti all you need is 3 cups of spelt flour and you can at least get 2 bags of Bob’s Red Mill spelt flour. At least the 3 cups of this flour whould at least be 1/2 bag of the spelt flour. Add 1 pinch of pink salt and 1/4 cup of water and mix until it becomes a dough. Add 4 tbs of olive oil to the dough and knead until it is soft and pliable. Cover and let sit for 30 minutes and then make sure you use a cast iron tawa on high heat. The Mexican stores sells them and they are better quality then the ones in sold in Indian and Pakistani grocery stores. Take a piece of dough bigger then golfball size and dunk it in to some chipati flour you have on hand in a zip bag for dusting only and shake it up and shake off access and roll out just like chapati and cook this roti on a hot tawa meaning griddle for 20 seconds per side and flip and repeat until it is slightly brown on both sides and repeat until desired amount of rotis are finished. Serve with kawa.

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